Simple Ways to Use Leftover Herbs

It happens to the best of us. You buy a big, beautiful bunch of fresh herbs for a specific recipe – maybe vibrant cilantro for tacos, fragrant basil for pasta, or perky parsley for garnish. You use a tablespoon or two, and the rest sits forlornly in the fridge, slowly wilting, destined for the compost bin. It feels wasteful, both in terms of food and money. But those leftover herbs are bursting with potential! Don’t let them go to waste. There are countless simple, quick, and delicious ways to give them a second life, adding flavour and freshness to your meals throughout the week. Before we dive into using them up, a quick word on storage. While the goal is to use them quickly, extending their freshness even by a day or two helps. Treat tender herbs like parsley, cilantro, and mint like a bouquet of flowers: trim the stems and stand them upright in a jar with an inch of water, covering loosely with a plastic bag before refrigerating. For hardier herbs like rosemary, thyme, and sage, wrap them gently in a slightly damp paper towel and place them inside a zip-top bag or container in the fridge. These simple steps buy you valuable time.

Infuse Everything: Oils and Vinegars

One of the easiest and most versatile ways to preserve the essence of fresh herbs is by infusing oils or vinegars. This captures their flavour beautifully and creates fantastic pantry staples.

Herb-Infused Oils

Think vibrant green oils drizzled over pasta, salads, grilled vegetables, or crusty bread. Making them is incredibly straightforward. Gently wash and thoroughly dry your leftover herbs – moisture is the enemy here, as it can encourage spoilage. You can use single herbs or combinations. Think rosemary and garlic, basil and chili flakes, or thyme and lemon zest. Method 1: Cold Infusion (Safest & Easiest) Roughly chop or bruise the clean, dry herbs to help release their oils. Place them in a clean jar and cover completely with a good quality oil. Olive oil is classic, but neutral oils like sunflower or grapeseed work well too, letting the herb flavour shine. Seal the jar tightly and let it sit at room temperature, out of direct sunlight, for about one to two weeks, shaking gently every day or so. Taste it periodically. Once the flavour is as strong as you like, strain the oil through a fine-mesh sieve or cheesecloth into a clean bottle, discarding the herbs. Store the infused oil in the refrigerator and use within a month for best flavour and safety. Method 2: Warm Infusion (Faster Flavour) Gently heat your chosen oil in a saucepan over low heat – do not let it simmer or boil, you just want it warm (around 140°F or 60°C is ideal). Add your clean, dry, chopped or bruised herbs. Remove from heat and let it cool completely. Once cool, strain as above and store in the refrigerator. This method extracts flavour more quickly but requires careful temperature control. Uses for herb oil are endless: salad dressings, marinades, drizzling over roasted meats or fish, tossing with pasta, or simply as a dip for bread.

Herb-Infused Vinegars

Similar to oils, herb-infused vinegars add a wonderful aromatic kick to dressings, marinades, sauces, and even drinks. White wine vinegar, red wine vinegar, apple cider vinegar, or even rice vinegar work well. The process mirrors the cold infusion method for oil. Wash and thoroughly dry your herbs. Lightly bruise them (rolling with a rolling pin works well) and place them in a clean glass jar. Pour vinegar over the herbs until they are completely submerged. Seal the jar and store it in a cool, dark place for one to four weeks, depending on the herb and desired strength. Shake the jar gently every few days. Good combinations include tarragon in white wine vinegar, dill in apple cider vinegar, or thyme and garlic in red wine vinegar. Once infused, strain the vinegar, discard the herbs, and pour the flavoured vinegar into a clean bottle. It will keep well in your pantry for several months.

Compound Butters: Flavour Bombs

Compound butter, or herb butter, sounds fancy but is ridiculously easy to make. It involves simply mixing finely chopped fresh herbs into softened butter. This is a fantastic way to use up smaller amounts of various herbs. How to Make It: Start with a stick (or half a stick) of unsalted butter, softened to room temperature. Finely chop your leftover herbs – parsley, chives, thyme, rosemary, dill, tarragon, or a mix work beautifully. You can also add other flavourings like minced garlic, lemon zest, a pinch of salt, pepper, or even chili flakes. In a small bowl, mash the herbs and other flavourings into the softened butter with a fork until well combined. Scrape the butter mixture onto a piece of parchment paper or plastic wrap. Form it into a log shape, wrap it tightly, and twist the ends. Chill in the refrigerator until firm (at least an hour) or freeze for longer storage. Uses: Slice off rounds as needed. Melt over grilled steak, chicken, or fish. Toss with hot pasta or steamed vegetables. Spread on warm bread or corn on the cob. Use it to make garlic bread. The possibilities are vast, and it adds instant gourmet flair.

Freeze for Future Flavour

Freezing is an excellent way to preserve the fresh flavour of many herbs, especially softer ones like parsley, cilantro, dill, basil, and chives, which don’t dry as well.

Herb Ice Cubes

This is perhaps the most popular freezing method. Finely chop your clean, dry herbs. Pack them into ice cube trays – don’t fill them more than about two-thirds full. You can then top them up with either water or olive oil. Using oil is particularly good for herbs you plan to use in sautés or sauces, as it prevents freezer burn better and adds richness. Freeze until solid. Once frozen, pop the herb cubes out and transfer them to a labelled freezer bag or container. They’ll keep for several months. Simply drop a cube or two directly into soups, stews, sauces, or pans when cooking. No defrosting needed!

Freezing Chopped Herbs Flat

Another simple method is to chop the herbs, spread them in a thin layer on a baking sheet lined with parchment paper, and freeze until solid (about 30-60 minutes). Once frozen, transfer the herbs to a labelled freezer bag. Because they were frozen flat, they won’t clump together, making it easy to break off just the amount you need for cooking.

Verified Herb Storage Fact: To maximize freshness before using or preserving, always wash herbs right before you plan to use them, not when you first bring them home. Excess moisture encourages faster spoilage, even in the refrigerator. Pat them thoroughly dry with paper towels or use a salad spinner after washing. Proper drying is crucial for effective preservation whether freezing, drying, or infusing.

Simple Drying Techniques

Drying herbs concentrates their flavour, resulting in a different but equally useful ingredient. While some delicate herbs lose character when dried (like cilantro or parsley), robust herbs like rosemary, thyme, oregano, sage, and marjoram dry exceptionally well.

Air Drying

This is the traditional, low-energy method. Gather small bunches of clean, dry herbs. Tie the stems together with string or a rubber band. Hang the bunches upside down in a warm, dry, well-ventilated area away from direct sunlight. A kitchen corner, pantry, or even a covered porch can work. Depending on the herb and humidity, this can take anywhere from one to three weeks. The herbs are ready when the leaves are brittle and crumble easily. Once dry, strip the leaves from the stems and store them in airtight containers in a cool, dark place.

Oven Drying

For quicker results, you can use your oven. Spread the clean, dry herb leaves (removed from thick stems) in a single layer on a baking sheet lined with parchment paper. Set your oven to its lowest possible temperature (usually around 150-180°F or 65-80°C). Leave the oven door slightly ajar to allow moisture to escape. Check the herbs frequently, turning them occasionally. This can take anywhere from 1 to 4 hours, depending on the herb’s moisture content. Let them cool completely before storing in airtight containers.

Microwave Drying

This is the fastest method but requires caution. Place a single layer of herb leaves between two paper towels. Microwave on high for 30 seconds. Check them. If not yet brittle, continue microwaving in 15-20 second bursts, checking each time. Herbs can scorch quickly in the microwave, so watch them closely. Once crisp, let them cool and store as above.

Beyond the Basics: Creative Leftover Herb Uses

Don’t stop at oils, butters, and drying! Think outside the box.

Herb Salts and Sugars

Blend fresh, clean, dry herbs with coarse sea salt or granulated sugar in a food processor until finely minced and combined. Spread the mixture on a baking sheet and let it air dry for a day or two, or dry in a very low oven (door ajar) for a short time until completely dry, breaking up any clumps. Store in an airtight container. Herb salts are fantastic finishing salts for meat, vegetables, eggs, or even popcorn. Herb sugars (mint sugar, lemon verbena sugar, basil sugar) are wonderful for rimming cocktail glasses, sprinkling over fruit, or adding to baked goods.

Quick Herb Teas (Tisanes)

Got some leftover mint, lemon balm, chamomile, or even parsley or thyme? Steep a few sprigs in hot water for 5-10 minutes for a simple, refreshing herbal tea or tisane. Add a slice of lemon or a drizzle of honey if you like.

Pestos and Green Sauces

Pesto isn’t just for basil! You can make delicious pesto-style sauces with parsley, cilantro, mint, arugula, or a combination of leftover greens and herbs. Blend the herbs with nuts or seeds (walnuts, almonds, sunflower seeds), garlic, hard cheese (like Parmesan), and olive oil. Similarly, whip up small batches of other herb-heavy sauces like chimichurri (parsley, cilantro, oregano, garlic, vinegar, oil) or salsa verde.

Generous Garnishes

Even if your parsley or cilantro is looking a little sad, it can still be chopped finely and used generously as a garnish. Sprinkle heaps over soups, stews, pasta dishes, salads, tacos, or grain bowls. It adds a burst of freshness and colour right at the end.

Bouquet Garni / Herb Sachets

Tie together sprigs of sturdy herbs like thyme, rosemary, parsley stems, and bay leaves with kitchen twine to create a bouquet garni. Toss it into simmering stocks, soups, or braises to infuse flavour, then easily remove it before serving. For smaller leaves or chopped herbs, tie them up in a small piece of cheesecloth to make a sachet. Reducing food waste feels good, saves money, and, in the case of leftover herbs, makes your cooking significantly more flavourful. Instead of viewing that half-bunch of herbs as a problem, see it as an opportunity. With just a little effort, you can transform those wilting greens into delicious oils, butters, seasonings, and more, adding vibrant taste to your meals long after the original recipe is forgotten. Experiment with different herbs and techniques – you might just discover your new favourite flavour enhancer hiding in the back of the crisper drawer. “`